Ayrton, thanks so much for the recipe suggestion!! However, unfortunately, celery happens to be one of the very, very few items that Cristiano dislikes!!
But, if it is not so blasphemous, I can think of some modifications using certain different vegetables, either bell peppers or Tropea onion (very mild flavoured red onion), or combination of the two came to my mind for example. Aside from the celery problem, this is a very delicious looking recipe, I will think about a way, one way or another to realise it!!

In my world, Urmaniac, almost anything is lovely with onions ... so you try and you let me know back how it goes, okay?

Marinade meat overnight in the wine and spices. Lift meat out and pat meat dry. (Don't throw away the marinade!)

Heat oil in a heavy based casserole and brown the cubes of pork, a few at a time, until they are all crisp and brown. Use more oil if necessary. Remove all the meat from the pan and wipe to remove any excess oil. Put all the meat back into the casserole, pour n the marinade and enough cold water to just cover the meat. Cover with lid and cook gently, either in the oven or on the stove top for 30-40 minutes until the meat is tender. Almost all the liquid should have evaporatd to leave a thick sauce. If there is still too much sauce, then reduce by removing the lid and turning up the heat a little.

This is usually served with pilafi* and a Greek salad.

*in Cyprus this is usually porgouri pilafi (bulgar = cracked wheat)

This is gonna be great! Ish, I have a similar recipe from my Cypriot girlfriend...